Process of making a food product



Patented 17, 1945 raocass or time. A noon raonuo'r Fred H. Barker, LosAngeles, cam.

No Drawing. Application July 14, 1941,

' Serial No. 402,420

9- Claims. (Cl. 99-124) This invention relates to a dried food productand a process of making the same. It has as its object to provide adried, comminuted food product adapted for use in preparing soup, broth,and other food dishes, which will be light in weight,

. which will comprise'dry, i'ree flowing, granular material easy topackage and to handle, which will keep indefinitely withoutrefrigeration or the admixture oi preservatives, and from which fooddishes such as soup and broth may be readily prepared ior serving. I

A further object 01' the invention is to provide a dry, granular foodproduct which will use those portions of animals and birds slaughteredfor food which have heretofore been of little. or no value.

It is a further object of the invention to provide a dried, granularfood product from which may be prepared food dishes or high nutritivevalue,

palatability, and hygienicqualities.

It is also an object of this invention to provide absorbent character oran aggregated mass of its particles. Other ingredients, such as salt,

dried vegetable powders, spices, egg yolk, dextrose or other sweeteningagent, may be added to the mixture in such selection and in suchproportions as may be desired to give nutritive value, flavor, andpalatability to the food dishes in the preparation of which the driedfood product a process by which a dried, granular food prodduty.

While the product is primarily intended for the preparation of soup andbroth, it obviously may be utilized in .the preparation of baked,boiled, and other food dishes. Also, while the invention is applicableto the preparation of a dried food product from the slaughteredcarcasses of any form of edible animal life, the invention will beherein described as applied to a ,iood product prepared from thatspecies of galliiormes which is the common domestic fowl popularly knownas the chicken.

Fat cut from the body portion 01 chickens is rendered-in a steam cookerand the residue removed. The rendered fat is mixed with an absorbentfiller, preferably raw comminuted cereal such as cornmeal or wheatflour. Any ediblematerial may be used for this purpose which isabsorbent to a substantial degree 'by reason of the porous nature oi itsparticles or by reason oi the this invention is used.

After the above ingredients are thoroughly mixed, or in the course ofthe mixing process,

water or milk or both are added in a quantity suificient to producea'pasty mass. These aqueous liquids not only give coherence to themixture of ingredients, but also dissolve the soluble ingredients suchas dextrose and salt and solublecomponents of the dried vegetablepowders,,thereby causing a uniform distribution and penetration of thesolute throughout the pasty mass. When used, milk also enhances thenutritive value or the completed product. 7

The pasty mass thus produced, is oomminuted in any suitable manner toiorm pellets, spicules, or granules of small size which may average aneighth 01 an inch as to their greatest dimension,

but which will vary from minute bodies to granules of a quarter of aninch or more in size.

The granules are then spread and dried at a temperature or from to F.,but in any event substantially less than the boiling point of water. Theperiod of heat application is sufflcient to drive oil from the granulesall of the tree water and capillary water which the granules contain.The heat alsocooks the raw ingredients of the granules and blends all ofthe ingredients, giving all parts of the granules a uniform flavor andaroma.

As stated above, many of the ingredients may be selected andproportioned on the basis of the desired nutritive value andpalatability o! the product. The proportion of edible, comminuted'materialof substantial absorbent capacity, such as cornmeal or wheatflour, however, must be carefully determined; The proportion of thisabsorbent material must be sumcient to hold in an absorbed state in thedehydrated granules the fat and other non-aqueous constituents which areliquid or partially liquid at normal atmospheric temperature. More thanthis amount oi absorbent material may be used if desired from otherconsiderations, but there must be at least a sufllcient proportion tohold absorbed the fat and other non-aqueous constituents. f

This proportioning of the absorbent material results in giving thefinally driedproduct the pheric pressure.

character of a free flowing, comminuted mass of shape-retaining granularbodies which may be readily packaged, preferably in ordinary transparentwaxed paper, and which may be readily removed from thepackage.

The granules so formed are substantially free from a surface coating offat or other nonaqueous liquids and are but slightly greasy.

In determining the proportion of absorbent.

material, due allowance may be made i'or the absorbent qualities of suchingredients as the dried vegetable powder. The dextrose or othersweetening agent and the milk act as binders to give coherence to thedried granules.

If desired, the aboveprocess may be modified by adding to the mixtureprior to or during its hydration dried meat in comminuted form obtainedfrom the meatyportions of the chicken carcass. In this manner additionalcharacteristic flavor and aroma may be given the food dishes preparedfrom the food product of this invention and their nutritive valueincreased.

The product and process may also be modified in another manner to reducethe cost or the product, to increase its flavor and aroma. and to givebody or thickening to the food dishes prepared In practicing thisfurther from the product. modification of the invention, those parts oithe animal are utilized which are rich in gelatine,

such as the head, horns, hoofs, and skin of cattle,

sheep, and other tour-footed animals, and the feet of chickens, turkeysand other fowl of the genus Galliformes.

Thus, for instances, in the preparation of a food product in the form ofa chicken derivative in accordance with this invention, chicken i'eetvare crushed and steam cooked at superatmos- The solid residue isstrained from the gel produced in this cooking operation.

This 'gel is rich in gelatine and in the flavoringnutritive value,thickening oi. the food dishes made from the product, and the treeflowing and shape-retaining qualities of the granules.

The process after mixing the gel and fat is the same as that describedabove for the preparation of a food product without the use of a gel, it

being understood that the proportion of edible,

comminuted material of substantial absorbent capacity may have tobevaried to some extent. If the proportion of fat to all other ingredientsin a final product made in accordance with this modified form of theinvention is less than that in a flnal product in the making of which nogel is used, the proportion of edible comrninuted material ofsubstantial absorbent capacity required is correspondingly less.

Gelatine is insoluble but softens andswells in cold water. It is,soluble in water at temperatures such as are used in drying thegranules. Consequently, the gelatine of the gel whichwas mixed with thefat enters into a state of water solution in the initial period of theoperation of drying the granules, providing a carrier medium for theflavoring and other substances in the granules and thereby assisting inthe blending of the several ingredients. During the later portion of thedrying period the gelatine becomes dehydrated and adheres in microscopicfilm to the pore walls of the granules, to a great extent sealing thefat presentin the granules. The gelatine also acts as a binder to givecoherence to the material in the granules and because of this fact theproportion, of other binders such as dextrose and milk may be decreased.When thecompleted product is used to prepare soup or other food dishes.water is added to the granules and heat is applied. The gelatinere-dissolves in the hot water, giving body to the soup or other foodproduct. If the thus prepared food dish is served cold, the thickening'efiect of the gelatine is more pronounced.

The parts of food animals rich in gelatine are 7 usually also rich inthe flavoring and aromatic substances characteristic oi the animal. Thisis particularly true of the feet of chickens and other fowl used asfood. Therefore, in accordance with this modified form of' the inventiona product is obtained which is inexpensive, of high nutritive value,which gives bodyto the prepared food dish, contains a small percentageof flller, and possesses flavor and aroma to ahigh degree. Theseadvantages obtained by using the feet of the chicken are notattainable-when chicken fat is the only portion of the carcass used inmaking the, product, since chicken rat is expensive,'contains virtuallyno gelatine, has unbalanced food value, and is deficient in thoseflavoring and aromatic substances characteristic of chicken.

erable to mix the gel with iat obtained from the body portion or thecarcass.

Asused herein, the word f'animal" is meant to include the four-footedanimals and birds. The

word "granules" is means to include granules of relatively equaldimensions in all directions, elongated spicules, and other i'orms whichcomminuted material may take. I The invention has been given specificapplication in the above description, but it is not intended that it belimited to this or any other one application, but is to be construed inaccordance with the appended claims.

I claim as my invention:

i. A process of making a dry, granular food product, comprising: mixingrendered animal fat with an edible, comminuted material 01' substantialabsorbent capacity; hydrating the mixture to a pasty condition:comminuting the mixture; and dehydrating the comminuted bodies at atemperature below the boiling pointoi wateruntil they contain no freewater and substantially, no capillary water, the proportion oi materialof substantial absorbent capacity being sufllcient to hold absorbed inthe dehydrated bodies the fat and other non-aqueous constituents. whichare liquid or partially liquid at normal atmospheric temperature andbeing suiiicient to provides. free flowing, comminuted product orshape-retaining bodies.

2., The process 'defined in claim 1 in which the material of substantialabsorbent capacity comprises a. comminuted cereal product.

3. The process defined in claim 1 in which the hydrating agentcomprisesmilk. I 4. The process defined in claim "1 in which the material .ofsubstantial absorbent capacity comprises a finely comminuted, cerealproduct, in

which the mixture. prior to hydration is augmented by the addition offinely comminuted vegetables, spices, seasonings, and dextrose, and

in which the hydrating agent comprises milk,

5. The process defined inclaim l in which the mixture prior todehydration is augmented by the addition of a dried, finely comminuted,meat product, the rendered animal i'at and the dried,

finely comminuted meat product being obtained from animals of the samekind.

6. A process of making a dry, granular food product, comprising: aqueouscooking parts of an animal having-a substantial gelatine constituent,such as the hoofs of cattle and sheep and the feet of galliformes andother food birds; straining the solids from the cooked mass to leave agel; mixing the gel with rendered fat obtained from the body of-ananimal or the-same kind as that from which the gel is obtained, the gelbeing a sub-.

stantial proportion of the mixture of fat and gel; mixing with the mixedfat and gel an edible, comminuted material of substantial absorbentcapacity; hydrating the mixture to a pasty condition; comminuting themixture; and dehydrat ing the comminuted bodies at a temperature belowthe boiling point of water until they contain no free water andsubstantially no capillary water, the proportion of material ofsubstantial absorbent capacity beingsufficient to hold absorbed in thedehydrated bodies the fat and other nonaqueous constituents which areliquid or partially liquid at normal atmospheric temperature, and beingsuflicient to provide a free flowing, comminuted product ofshape-retaining bodies.

7. The process defined in claim 6 in which the Patent No.- 2,573,8 5.

FRED H. BAaKER.

which the mixture prior to hydration is augmented by the addition ofdried, finely comminuted vegetables; and in which the hydrating agentcomprises milk.-

9. A process of making a dry, granular food product, comprising: steamcooking at superatmospheric pressure the feet of galliformes in closedcontainers; straining the solids from the cooked mass to leave a gel;mixing the gel with an edible, comminuted materia'lof substantialabsorbent capacity; hydrating the mixture to a pasty condition;comminuting the mixture; and dehydrating thecomminuted bodies at atemperature below the boiling point of water until they-contain no freewater and substantially no capillary water, the proportion of materialof substantialabsorbent capacity being sufllcient to hold absorbed inthe dehydrated bodies the nonaqueous constituents which are liquid orpartially liquid at normal atmospheric temperature, and

sufficient to provide a free flowing, comminuted product ofshape-retaining bodies.

FRED H. BARKER.

CERTIFICATE OF CORRECTION.

April 17,.19145.v

It is hereby certified that error appears in the printed specificationofthe above numbered patent requiring correctionas-follows: Page 2, secandcolumn, line 1+2, for the word, means" read --meant--;

page 5, first column, line 6, claim 5, for "dehydration" reed--hydration--'; and that the said letters Patent should be read withthis correction therein that the same may conform to the record of thecase in the Patent Office. I

' Signed and sealed this 7th day of'Ahgust, A. .D. 1915 (Semi) I LeslieFrazer Acting Commissioner oifi Patents.

which the mixture. prior to hydration is augmented by the addition offinely comminuted vegetables, spices, seasonings, and dextrose, and

in which the hydrating agent comprises milk,

5. The process defined inclaim l in which the mixture prior todehydration is augmented by the addition of a dried, finely comminuted,meat product, the rendered animal i'at and the dried,

finely comminuted meat product being obtained from animals of the samekind.

6. A process of making a dry, granular food product, comprising: aqueouscooking parts of an animal having-a substantial gelatine constituent,such as the hoofs of cattle and sheep and the feet of galliformes andother food birds; straining the solids from the cooked mass to leave agel; mixing the gel with rendered fat obtained from the body of-ananimal or the-same kind as that from which the gel is obtained, the gelbeing a sub-.

stantial proportion of the mixture of fat and gel; mixing with the mixedfat and gel an edible, comminuted material of substantial absorbentcapacity; hydrating the mixture to a pasty condition; comminuting themixture; and dehydrat ing the comminuted bodies at a temperature belowthe boiling point of water until they contain no free water andsubstantially no capillary water, the proportion of material ofsubstantial absorbent capacity beingsufficient to hold absorbed in thedehydrated bodies the fat and other nonaqueous constituents which areliquid or partially liquid at normal atmospheric temperature, and beingsuflicient to provide a free flowing, comminuted product ofshape-retaining bodies.

7. The process defined in claim 6 in which the Patent No.- 2,573,8 5.

FRED H. BAaKER.

which the mixture prior to hydration is augmented by the addition ofdried, finely comminuted vegetables; and in which the hydrating agentcomprises milk.-

9. A process of making a dry, granular food product, comprising: steamcooking at superatmospheric pressure the feet of galliformes in closedcontainers; straining the solids from the cooked mass to leave a gel;mixing the gel with an edible, comminuted materia'lof substantialabsorbent capacity; hydrating the mixture to a pasty condition;comminuting the mixture; and dehydrating thecomminuted bodies at atemperature below the boiling point of water until they-contain no freewater and substantially no capillary water, the proportion of materialof substantialabsorbent capacity being sufllcient to hold absorbed inthe dehydrated bodies the nonaqueous constituents which are liquid orpartially liquid at normal atmospheric temperature, and

sufficient to provide a free flowing, comminuted product ofshape-retaining bodies.

FRED H. BARKER.

CERTIFICATE OF CORRECTION.

April 17,.19145.v

It is hereby certified that error appears in the printed specificationofthe above numbered patent requiring correctionas-follows: Page 2, secandcolumn, line 1+2, for the word, means" read --meant--;

page 5, first column, line 6, claim 5, for "dehydration" reed--hydration--'; and that the said letters Patent should be read withthis correction therein that the same may conform to the record of thecase in the Patent Office. I

' Signed and sealed this 7th day of'Ahgust, A. .D. 1915 (Semi) I LeslieFrazer Acting Commissioner oifi Patents.

